1. Melt the coconut oil in a small saucepan over medium heat. Stir in the mushrooms and garlic and saute for about 5 minutes.
2. Stir in coconut milk and bring to a low boil. Add the salt, pepper, Italian seasonings, butter, and vegan cheese and reduce heat to medium-low.
3. Add agave nectar and continue to cook uncovered until the cheese has melted entirely and the sauce has thickened up a bit.
Serve over your favorite pasta.
Source of recipe: I wrote the recipe. Please visit my blog for more vegan recipes and info! http://runningonveg.blogspot.com/[1]